Anyone who has ever set foot on an Emperor Divers liveaboard will know exactly how much food means to us.
Among the most common things guests comment on is the quality of fare on offer with our chefs always doing their best to provide that extra-special culinary experience.
So, as part of a monthly series, we thought we would pick out some our favourite recipes from among the great dishes served across our three destinations – Egypt, Indonesia and Maldives. That way you can take home a bit of your holiday and recreate that special meal from the comfort of your own kitchen!
We start with a morning classic – the Maldivian breakfast, Mas Huni. Our managing director Alex Bryant tells us more…
“Translated literally Mas Huni means ‘Mixed Fish’. It can be prepared in a number of different ways but the most famous – and most popular – way is canned tuna, grated coconut, grated onions, chopped chili and a splash of lime.
The dish would have been made using valhoamas – named after the traditional process of salting, drying and preserving the tuna – but the canned version is commonly used these days. The strength of chilli largely down to personal taste, although ‘hot’ would be the recommendation, and then you simply mix the ingredients in a bowl and serve with a Maldivian bread called Roshi.
Cafes and restaurants throughout the country serve this truly Maldivian delicacy for breakfast. I personally like having it with a cheese omelette and mixing it all together – but I’m not entirely sure my Maldivian friends really approve.”
While you’re at home and missing the Maldivian waters, we can’t bring you the mantas, whalesharks and pelagics, but we can help with the delicious breakfast dish you tried on one of our liveaboards! Why not have a go at making the recipe below and let us know how you get on?
Ingredients
- 16 oz canned solid white tuna in water , crumbled
- 5 oz dried tuna (umbalakada)
- 2 green hot peppers , seeded and chopped
- 2 onions, grated
- Juice of 2 large limes
- Zest of 1 lime
- 1 fresh coconut (ripe), grated or 3 oz/100g of dried shredded coconut (rehydrated with a little coconut milk)
- 3 oz coconut milk
- A few cilantro (coriander) leaves
- 2 tablespoons oil
- Salt
- Pepper